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Best Snack – Ever !?

>>Pork Rinds, Pork Skins, Pork Scratchings, Pork Crackling, Chicharrones, Scrunchions, Oreilles de Christ, Chicharrón, chicharrón con Gordo, Gratons, Khaep Mu, Tóp Mỡ, škvarky, Grieben, Griaba, Torresmos, Couratos, Knabbelspek, Flæskesvæ, etc, etc, etc.Fried pork skin is eaten in most if not all areas around the world where pork is consumed. (Many other animal skins, ears and intestines are also used to make cracklings, but today I just want to talk about porkskins, most widely known as Chicharrones, but also by the many other names listed at the beginning of this post.
I sometimes buy them ready-made in bags and have found a few very good brands in the supermarkets around here, especially in the Latin-Markets. But nothing comes close to the freshly made homemade stuff, still warm and with a texture, flavor and aroma which you just don’t get from a bag. I happened to have some pork skin in the fridge which I removed from a pork butt I cooked yesterday, anticipating the chicharrones I wanted to prepare today. (I usually cook the butt skin-on).
However, pork skin is widely available from butchers and markets so you should have no problem sourcing it.
The process is very simple :
To fry the skins, use duck fat, pork fat or peanut oil. Simmer the skin in salted water until very tender, drain, let dry for a couple of hours. Cut into strips or cubes and fry at low temperature until very crisp. Remove to absorbent paper and season to your liking. Just plain kosher salt will do, but you can experiment with additional seasoning, such as cayenne pepper, smoked paprika, curry powder, za-atar, old bay seasoning, or my favorite, five spice powder, which I have used in today’s dish. I also like to sprinkle finely sliced scallions and chili flakes over the cracklings and use a dipping sauce of chili oil and hoi sin sauce.
WARNING !!!!
I recommend to cook the chicharrones outside in the open air; splattering of fat WILL occur !
In any case, no matter if you cook the chicharrones inside or outside, cover the fryer 3/4 with a lid while frying to minimize the fat going all over the place and possibly ignite on the hot stove.

To sum it up – making chicharrones at home is like making love :
– if you know what you are doing, the rewards can be wonderful 🙂
– if you don’t know what you’re doing, you might get burned 😦>Bon Appetit ! Life is Good !>>